The Northwoods Beer Guy Podcast
We love craft beer! Each week we will taste a number of beers from around the country and give you our thoughts, not only will we talk about the flavor, but also the artwork and anything else that comes to mind.
We will also go on location and visit breweries and try a number of their offerings and give you our thoughts as well.
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The Northwoods Beer Guy Podcast
Ep 100 - Cheers to 100 Episodes: Exploring Stouts and Trivia Galore
Ever wondered how we managed to sample nearly 700 different beers by our 100th episode? Join us as we reflect on this incredible journey, exploring the vast world of stouts with a selection that spans a modest 4.9% ABV to a bold 15.5%. From the sweeter notes of Yoho Brewing's Sakura Mochi Stout to the complex flavors of Prairie Artisan Ales' S'more Stuf't, our tasting adventure is packed with surprises and a few new brewery discoveries that add to the thrill of the craft beer exploration.
But it's not just about the beers. We mix in some fun trivia, challenging each other's knowledge of the $100 bill and Roman numerals, with Benjamin Franklin and "C" taking center stage. Our chat about Wilt Chamberlain's legendary 100-point game adds a playful touch to the proceedings. We also engage in a spirited debate about our top stout picks, with marshmallow notes and banana nuances vying for the "beer of the year" title. Founders and Dogfish Head make appearances, offering unique brews that stir up discussion and friendly critique.
Looking ahead, we're bubbling with excitement about future brewery visits and joining the Barrel Society with 3 Sheeps, promising exclusive beers to share with our listeners. As we raise a glass to our 100th episode, we invite you to connect with us on social media and Untappd, sharing in the camaraderie that defines our podcast. So grab your favorite brew, pull up a chair, and toast with us to this milestone and the many adventures yet to come. Cheers to good company and great brews!
Thank you for listening to The Northwoods Beer Guy Podcast. If you have a question, comment or would like us to review your beer, please feel free to contact us at northbeerguy@gmail.com.
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Welcome to the Northwoods Beer Guy Podcast. Grab a beer and pull up a chair. Welcome to the Northwoods Beer Guy Podcast.
Mike:I don't know about you, Jim, but I really like that song.
Jim:I was just thinking of that. There's not much else better than drinking beer. You got that right, especially craft beer.
Jim:Exactly. I don't know if that's what he was singing to Probably not but I think it was just beer in general. But still that works.
Speaker 3:I thought that was a very apropos song for us.
Jim:Yes, Well, you know. First off, ladies and gentlemen, welcome back to the Northwest Beer Guy podcast. This is Mike, the Northwest Beer Guy, and, as always, I'm joined by Jim hey buddy.
Speaker 3:I can't ask you how you're doing, because I already know. Yep, I know you're doing good.
Jim:I'm doing good, but I'm coming off a cold and I still sound terrible, but I'm going to power through it Awesome.
Speaker 3:So that means the beer is here to help.
Jim:Hopefully, there you go. Make me forget one way or the other, yes, but today is kind of a big day, I guess, for us. You could say Is it?
Speaker 3:Yeah, oh, is it. What day of the week is it?
Jim:Well, it's Friday, but other than that, this is our 100th episode.
Speaker 3:Oh, you've been holding out, I didn't know that.
Jim:Can you? I mean, for me it's hard to believe that we are at 100 episodes. It doesn't seem like it was that long ago that we started toying around with doing that.
Speaker 3:And we toyed around with it for a while right, yes, before we actually did it, you know, but it's a hundredth episode. So but the hard part, I think, is if you take the hundred episodes and then you go by how many beers we kind of do during episode, but that's only a couple years, but we've had drink a few more beers before we started doing the podcast oh yeah, yeah, I mean the podcast.
Jim:We're over 600, probably getting close to 700 different beers on the podcast.
Mike:Oh, wow, yeah.
Jim:That's a good mark too. That's pretty good yeah. So it's.
Speaker 3:And I tried to, and I don't know if I'm not very good at the internet.
Jim:The interwebs?
Speaker 3:Yeah, interwebs. I'll confirm that right now. I tried to look for another podcast that's doing, you know, as many hit the triple digits 100. And I couldn't find many. I mean, there are some YouTube ones out there, but I couldn't find many of the podcast ones.
Jim:So, unless you might know more, yeah, there's one out there that I can think of that I mean, they've been doing it for quite a few years and they're still going strong, so but yeah, Other than that, I mean really kind of the way what we're doing. I don't think there's many out there that are actually doing it the way we do.
Speaker 3:Right, I mean I think because it's always. I mean I try to find some stuff. You know it's significant. I mean to get 100 episodes in anything, yeah, whether it's on TV, a podcast, youtube, 100 episodes isn't not many people get that to that level. So I mean congratulations for you to put the hard work in. Yeah, I mean you're doing all behind the scenes stuff that not everybody gets to. I mean doesn't know, I probably don't even everything. I mean I get to have the fun of going to a liquor store and finding some different beers. You get to do all the backstage stuff and try to keep it running.
Jim:Yeah, I do the editing and all that stuff, but you know it gets easier as you go. I mean it still takes time. I'm not gonna lie. I was trying to figure out, uh, if there was like an ai thing where I could just you plug the whole thing in and it cuts out all the space in that. But I haven't found anything like that yet to make it easier.
Speaker 3:So I'll just keep keep plugging away you know, as long as you don't find the ai thing that can actually drink the beer and taste it. Oh yeah, no.
Jim:Let's not go there because that'd be terrible. Yeah, then what would we do? Yeah, well, so I'm looking at these beers that you brought. Yes, and it's quite a smattering or smattering, yeah, and we're visiting the stouts, the dark side.
Speaker 3:The dark side, I mean. I'll honestly have to say that I bought all of these over Christmas, but none of them were Christmas beers, and I think I got them all in one liquor store. But I had to go back several times. I didn't have sufficient cargo space to do it all at one time, so I had to make multiple trips. But I think I mean I don't think, because, like you said, the only common theme is their stouts. But I mean we've got such a smattering of different.
Jim:Well, yeah, it's pretty crazy. Now, looking at the lineup, I've had a beer from all of these, but I don't think I've had a beer from the one. I've never heard of that one before. I don't believe Right. The other ones I have had a beer from, but it's kind of crazy.
Speaker 3:I mean, these are I've never heard of most of them. Well, I think too. The other interesting part we were talking before we went on air was the ABVs. We go from a low of 4.9 to a high of 15.5. Just slightly above. Almost triples. I don't think we've ever had where one beer has been tripled in ABV in one category for us. That's going to be interesting, but this is definitely not for the faint of heart.
Jim:on this trip through Stoutland no, and it shows just how vastly different they can be. Yes, you know, because I don't think any of these are barrel-aged, are they? Oh? Yeah, are they? Okay, I think, so I want to. Yeah, never mind, scratch that. I think the last four might be. Yeah, at least the last three for sure oh yeah, four, never mind so.
Speaker 3:So I think we're gonna have a good category. Um, hopefully we're not slurring our words too bad, so yeah, should we try before we get too far off track.
Jim:Yeah, we can do that. So now this first one. I have had this one before. Okay, I think you'd mentioned it, but I'd never even heard of it before. Yeah, and actually the only time I've had it is when we've been on a cruise, ah, and we stopped at oh boy, I can't remember which island, it was for sure, but my brother-in-law, ron, right, uh, when him and his wife were on the same cruise and we stopped at this little bar when you first walk in to the port, and they had it, uh, in bottles there. So we had it there and it's, it's not bad, but this is I think we may have mentioned it on the podcast, uh, when I was talking about the cruise ship. Oh right, yes, but we have never actually tasted it on the yeah, because I don't think we've had them.
Speaker 3:I don't I know for sure. I haven't had one from carib. Carib, yeah, oh, carib okay, gotcha, and that's like the carib, the caribbean's big brewery, gotcha, or one of them, I should say so I was not sure it sounded interesting, but I was just a little bit like oh, and I think you might have a better write-up than what I found, because I couldn't hardly find anything on the interwebs on it.
Jim:Yeah. So I went to the old, reliable, untapped. There you go, and what it says is that it is a full-bodied example of an old Southern English-style sweet stout Brewed since 1907,. This world-class stout possesses a distinctive texture I'm not sure what that means and superb balance, while being recognized as one of the smoothest stouts available. Pours a deep dark brown with the aroma of burnt currants and coffee. Well balanced sweetness with notes of bitter chocolate and moderate hot bitterness. Pairs well with rich roasted or smoked meats, smoked chicken wings, well agedaged cheddar and chocolate espresso cake. Our stout was most recently awarded the silver medal in the 2017 US Open Beer Championship in the Cream Stout category.
Speaker 3:Say that three times really quick once.
Jim:Yeah, so let's see what the texture. There's an aroma there.
Speaker 3:There's something there.
Jim:Yeah, you can smell the hop, kind of the like the bitterness.
Speaker 3:Yeah, there you go or maybe that's the malts. It means not, not offensive in any manner. Um, I guess I was maybe looking for a little more flavor, right, but at 4.9, I guess you're not. You don't want to. They're not going to go overboard on you, no for sure I don't know. What are you? What are you tasting?
Jim:I do get kind of that dryness of the coffee right and I don't like the currents or whatever it was talking about. I don't really know how to you know to call that out. I guess it's so. Yeah, it's almost on the verge of having like that roasted slash burnt. Yes, flavor, you know what I'm saying saying, but I'm guessing part of it is still like that coffee finish. It's not bad.
Jim:You know, like I said, for 4.9,. You could drink a number of them. I think for me what would get me before the ABV would be just the. I think eventually I'd get kind of tired of that flavor a little bit. You know that roastiness.
Speaker 3:Well, I mean, it almost seems like the caribbean's version of like a miller light or bud light. It just seems very muted in all their flavors. There's nothing really standing out to me I mean there's nothing bad, but nothing's really standing out. Well, exactly, it's like about as like average as you can get with average, and I don't think we've ever had a stout that has. I mean, it does have some aroma, I'll give it that, but for flavor there's not much. I didn't taste much.
Jim:Well, and what's funny is in the Caribbean and the fact that Carib makes it pretty much 90, some percent of the beer you see down there is all basically kind of like Fruits and florals.
Speaker 3:No no.
Jim:It's going to be like your um, corona, corona, I was drawing a blank. It's that dang cold, uh it. That is like kind of the the main style. Okay, there's so many beers on that are kind of like a corona type style. So this one, in all the years that we you know different cruises we've went on for, like at the different islands, I try and find a you know a brewery or just a local beer that's made there, and I can remember two stouts that I found. Oh, really, this is one of them, and then Dragon Stout was the other one. Wow, but so it's limited, limited, limited.
Speaker 3:Yeah, so this is almost you would say. The stouts are more of a northern type thing, like this area.
Mike:Yeah, because I think when it's hot down there they're more kind of like, yeah, I don't want something heavy and I totally can get it because that's, you know.
Jim:But I would drink it, right, you know. But still I I get it, you know. So what are you thinking on a score? Um, I'm gonna go, I don't mind it, but I want to go like a 2.8. Okay, you know, a little better than average and I know if I compared it it against other Caribbean beers, I'd rate it higher. Right, but against everything, yeah, I'm going to go like a 2.8. Just because I do think it has decent flavor, but that dryness from the coffee and then that kind of that roasted, quote-unquote burnt flavor, I think would wear on you after a while.
Speaker 3:Yeah, I think I'm going to go with 2.6, just because the flavor for me is a little bit lacking. I mean it's not offensive in any way. I mean I could probably drink two or three of those without any problem, but for me, like having tasted stouts, I guess I'm looking for a little bit more. I was thinking the flavor would be a little bit stronger there.
Jim:That's my only downfall with that one. Yep, Nothing wrong with that. Like I said, it's when you're on a cruise. It's like, oh, a stout, yes you know. And then when you got it here you're like, oh okay, you know. So kind of funny.
Mike:Oh.
Jim:Oh, my word.
Speaker 3:I.
Jim:Mike, you found some.
Speaker 3:I happened to In honor of the 100th episode Okay, episode okay so that should be a hint okay 100, 100 who's on the hundred? Which president, which person is on the hundred dollar bill?
Jim:I believe, since I have, I hardly ever get to see yeah, because you, that's not.
Speaker 3:You don't have that low ability to dominate. Yeah, you had the higher denomination, yeah exactly.
Jim:Uh, now, all of a sudden, I'm questioning myself isn't it, is it ben franklin?
Speaker 3:it is so we give you plus one, because I thought all of a sudden, my mind goes wait a minute, maybe this isn't it you know, and we'll do one more and then we'll go to our next beer. Okay, what is the roman numeral for 100?
Jim:Is it? Oh man, because L is 50. L is not the right answer.
Speaker 3:No, no, no.
Jim:But I think isn't M 1,000? You are correct. What's in between there? A letter, yeah, I know.
Speaker 3:And it's an easy one for you. A C, yeah, for like a C note. Yeah, it took you too long. I'm only going to give you a .5 for that one. Okay, but I'm going to give you a bonus to that. So in Latin, what does C mean? The letter C yeah, no, 100, I mean 100. 100. What does it mean? What's the Latin word for 100?, because that's where the C comes from is this word oh?
Mike:Oh.
Speaker 3:So you got to bone up on your Latin.
Mike:The only Latin word.
Jim:I know with a C is carpe, but that's not it, I don't know. Dude, centrum, really Like the cold medicine or vitamins or whatever.
Speaker 3:That is Right. They got us a word from the word Latin. Really.
Mike:That's where the C comes from Huh.
Speaker 3:So now you're back to zero.
Jim:All right, perfect, hey, but that's better than I've done most of the weeks. That's right, you're doing good.
Speaker 3:Yeah, all right.
Jim:So now, what do we got? Well, now we're that are in cans, the rest are in bottles, but this is the one that it makes me interested, but it also scares me. Yeah, so this is called. I'm Sorry, yeah, I didn't ask you what you like, but half of the words are like in Chinese or Japanese, japanese, japanese, and it's sakura mochi stout and I think it's from yoho brewing okay, yo ho.
Jim:Does it say what I'm? Is the writing on the cans pretty little. Did you have a a little write-up? Not much, just to say what it's supposed to taste like.
Speaker 3:Well, it says the Sakura Mochi is a 300-year-old traditional Japanese dessert with a soft mouthfeel of mochi and spices hinting at sakura leaf. This Japanese pastry stout pays homage to the delicate dessert we all love. Okay, I hope it's good.
Jim:Well, we're going to find out. Have you ever had one from this brewery? I don't think so. Like I said, this is the one I'm like. I'm not even sure what that is.
Speaker 3:It's darker. It's dark like a stout.
Jim:Yeah, I mean, it's about as dark as the first one, A little darker maybe. It's got like a pink can and it's got like, I don't know, is it a dude? I don't know. It's some sort of a figure. You'll see it in our social media pictures, but I don't know exactly what it is A person.
Speaker 3:The aroma is not very descript, right, very different Kind of sweet, isn't it Kind of sweet? Yeah, I'm trying to figure out. It's not bitter. I don't know if we mentioned the 6% ABV and 26 IBU.
Jim:Nope, we sure didn't, so I don't it. Almost. At first it almost I was going to say is it strawberry?
Speaker 3:But I don't think it's strawberry, it's some but't know what a Sakura mochi is. Nope, Unless on the back of the can. Do you see that? Is that? Yeah, there's some kind of a, Is that?
Jim:what that dessert is. It's got to be. It looks like what are those little cakes? It almost looks like one of those snowball things with the coconut.
Speaker 3:Yeah, and a chocolate cake on the inside.
Jim:Yeah, that's almost what it looks like, chocolate cake on the inside. Yeah, that's almost what it looks like. I don't know, that's kind of crazy. It's not bad. No, I mean I'm pleasantly surprised. Yeah, I mean, I could possibly drink a can of it yeah it, I mean we're.
Speaker 3:We are taking the uh, the, the sword for the listeners out there not to be scared of it if you're ever looking for something that tastes like a whatever that moochie?
Jim:yes, sakura mochi, sakura mochi. This would be the one for you. Yeah.
Speaker 3:But I don't know what spices I'm tasting, because it says spices hinting at sakura leaf. I don't know what that is, I'm not up on enough Japanese cuisine to know what those flavors are, but I mean, it is almost a little bit To me. It does taste a little sweeter than most stouts. Yeah, are, but I mean, it is almost a little bit to me. It does taste a little sweeter than most stouts. Yeah, I agree, but not not like the sweetness like every sweet where it's like hurting my teeth, it's just.
Speaker 3:I think it's just the right touch of sweetness and the low abv is not not bad.
Jim:I was gonna say it's. It's you know what? Would I go out searching for it? Probably not really, but it's not offensive at all. I mean it's. It's kind of surprising.
Speaker 3:I I agree with you and, I guess, for not ever having um a beer from this. I mean, we don't know if we've had many from japan in total, and I know we've had even less stouts from japan.
Jim:See, I'm trying to remember when we did our imported beers one if we had any from japan.
Speaker 3:I can't it might have just been like the like the sake, or something like that, yeah it could have been, you know, I mean it's I think, it was pretty limited, but I mean we had a lot from different countries, but they were all very similar, right?
Speaker 3:yes, nothing like this I'm actually gonna go like, I think, what you did last. I'm gonna go with a 2.8. Okay, um, not bad. I mean I just don't know. I can't tell the listener what these flavors are because I'm not familiar with what these things are trying to tell me. They could be 100% accurate, but I wouldn't know. I guess we'd have to either go to Japan and try it firsthand or find a restaurant that could tell us what those are Exactly. But, it's still not bad, I mean I'll give it a decent score.
Jim:Yeah, I'm going gonna go with 2.7. Uh, I think it's a little. It's better than average. Uh, like I said, I I wish I could tell what that flavor was for sure, because it does have a hint, like a little bit ofa hint of strawberry to me, but it's not, you know, you're like oh, strawberry, nope, it's not there, you know right, I mean, but it's, it's, it's not offensive at all and and I could definitely drink one, but I think after a while you might get a.
Jim:Yeah, you probably couldn't do more than probably a can Right, but I'm surprised. I'm not going to lie. So, it was not bad, though. No, I was definitely a little concerned. Of course right, especially when you're looking at it going wow, there's a lot of drawn symbols on there that I know are letters, but I don't know what they are.
Speaker 3:And the guy you don't know what that guy's doing or what. Yeah, he looks tough. You know he was like, you know, mean mugging me a little bit. But so I do have a couple other questions for you okay, so are you ready?
Jim:yeah, so 100 years is what? What's the term for 100 years, for 100 years, a century?
Speaker 3:there you go, that's correct for the c yes, so we'll give you 0.1. Oh man, you're, you're in a positive.
Jim:I'm good. Good, that's A See this many questions in I'm doing well.
Speaker 3:So what is the temperature in Celsius? That water boils at 100 degrees.
Jim:There you go 0.2. I actually paid attention in science class on that one, see. So you're good. Yeah, so what do we got next then? Well, well, this brewery. I don't know if I've ever heard of this place. Oh, I can't lie. So we're going to visit the Founders. There you go. We've definitely had Founders beers before and I have never heard of this one. This is Stay In Stout, and there's micro writing on there and I can't tell what it says. As far as the other part of it, I do see 10.6 ABV.
Speaker 3:Yep and 45 IBU. Okay, and just one little blurb I got. It says Imperial Stout with Chocolate Hazelnut. Again, maybe we'll figure out what that flavor is Flavored Coffee and Fudge Flavored Coffee. So there must be two different kinds of coffee then. Okay, Aged in Bourbon Barrels. Oh boy, so we're up to our first Bourbon Barrel beer.
Jim:That's just weird. We couldn't stay away from barrel-aged beers. We tried, we tried, ooh, wow, oh boy, there's some aroma.
Speaker 3:Aroma there, boy. What if that's a different?
Jim:coffee smell, boy, I don't know it could be. I mean it's almost, it's a good, it's a strong coffee, but there's almost kind of a fudgy smell to it.
Speaker 3:There's a couple of different aromas trying to mix together. Yeah Well, here goes nothing.
Jim:Wow For a coffee beer. That's pretty good.
Speaker 3:Wow the chocolate really comes through. Yeah, I mean that really, is that the chocolate or the fudge? Maybe it's got to be the fudge because it's yeah, that's good, but it's not like that really sugary, because it doesn't hurt your teeth.
Jim:And it lingers, but it's a good. You know what I mean. Yeah, you got like that faint chocolate flavor, fudge type flavor, but you're going.
Speaker 3:Hmm, I need some more of that and again I don't know what kind of bourbon barrels these are, or how long they were aged Right, I don't know those two, because for us sometimes that does make a big difference in how that bourbon comes through the beer, but I don't really know what those are.
Jim:Yeah, no, that's impressive. So Stayin' Stout from.
Speaker 3:Founders 10.6.
Jim:And it doesn't drink like it's 10.6. I mean, it drinks pretty mellow.
Speaker 3:Yeah, it's almost one of those scary ones where you're like, ooh, did I have two of those?
Jim:Yeah. And then in the morning you're like oh, I must have had at least two of those.
Speaker 3:But this is definitely I mean, and what's weird too is I mean you can like a lot of the other stouts are always so dark you can't even see through them. This is not one of those super dark. You can see through your glass to the bottom.
Jim:Right, bottom right, so your hand, so I mean it's not it's it's a little darker than a brown ale, right, but it's not it's not like the like motor oil, yeah, yeah.
Speaker 3:So I mean, it is kind of maybe a little lighter in that aspect, I mean, and the head stays in there like some of the other heavy imperial bourbon age ones. It doesn't the, the head doesn't stay there as long.
Jim:So I mean they, I think they did a pretty good job on this one, oh yeah, and you know the artwork, the bottle, it's like basically a fireplace in between two big picture window kind of things.
Speaker 3:Like it's a winter time scene.
Jim:Like it's a winter like a cozy type, you know, by the fire.
Speaker 3:That's good, but you wouldn't see that down in the Caribbean though, right Nah probably not.
Jim:They probably don't have to worry about fireplaces too awful. Much so, on a score, I'm gonna go like a 3.5. Oh, you're stepping right up there. Yeah, I do like that. Like I said, that that aftertaste is really good and, like I said, I wish I kind of wish I knew if it was the coffee. I mean I'm sure it's a combination of coffee and then whatever the fudge that they said, I still don't know if I got hazelnut. I know we still don't know.
Speaker 3:You know, I can either confirm or deny what a hazelnut flavor is.
Jim:Yeah, because I think that the chocolate overpowered it. Yes, you know what I mean, but it's a good chocolate. So yeah, that's my thoughts.
Speaker 3:I mean I'm going to go right with you on 3.5. I mean I like that one. I mean that's and again, it's right at the bottom of the double digits, so it's not. It shouldn't scare anybody away. I think the flavors are good. The ABV is up there a little bit. I mean if you're new or a novice craft beer drinker, maybe not take that one first, but I definitely recommend, after having a couple of them, just give that one a whirl. I mean that's not bad.
Jim:And you know, I guess, one other thing you don't get a strong bourbon flavor.
Speaker 3:Right, no burn.
Mike:No burn.
Jim:So if you're like, not a bourbon fan, you really wouldn't, I'm sure if you don't drink it, you would notice it, but not that we drink a huge amount of bourbon or anything, but I still, I just don't. I don't pick up a lot of that, you know, but you can tell. You can tell it was in a barrel, but it's not like in your face, Right For sure. I guess that's what I'm trying to say.
Speaker 3:I think very appropriately worded yeah.
Jim:So, jim, you and I since we're in the bourbon barrel end of this tasting here you know we had went to a fundraiser recently where they were doing a bourbon auction. Oh yes, and I bring that up just because it was just the craziest thing I've ever seen, because I don't think you could get away, you couldn't have a beer auction because it seems like beer. The prices are. I don't know if it's set or what, but boy.
Speaker 3:I tell you, there was some expensive bourbon sold.
Jim:All for good cause, all for a great cause, but it was like wow, yeah.
Speaker 3:For the average Joe like us.
Jim:Yeah, we didn't bid on anything.
Speaker 3:Plus, we're, I guess, not accustomed to what those, how some of those tasted. So are you going to put out a large sum of money to not know what it tastes like that? Just have a sit on your shelf Because?
Jim:if I remember, that's the first thing when you and I were talking, when we got there and we were, you know, looking at the list of what all they, because they had a lot of bottles- like 110 bottles or something they were auctioning off and I should say lots, because the one
Jim:was a whole plant and set A set of eight, but you were like I don't know what the vast majority of these taste like, so why would you spend a huge amount of money to get it and you go? That's not very good, right. So it was like I said to another friend of ours. I said I think we're going more out of curiosity than anything, just to see it.
Speaker 3:You probably would never see some of those bottles in person if you didn't go to an auction like that. Oh exactly.
Jim:Exactly.
Speaker 3:We'll skip the questions. I thought we'd just give you an easy, get you pumped up with some good music.
Jim:Nice.
Speaker 3:And then roll into a good beer.
Jim:Okay, Well, this one, I don't know, I'm just kidding, this is the second one that we have had that's in a can. Okay, the second and last one, and this is by a little brewery that I'm not sure if I've heard of, just kidding, it's central waters, oh nice and this is their cassian sunset, and this is out of their brewers reserve series. Yes, and did you find I got?
Speaker 3:a little bit 11.7 percent, so we've stepped it up another percent. Yeah, 27 I 27 IBU. Okay, this is a bourbon barrel aged Imperial Stout with local MEJ's coffee, whole vanilla beans and cinnamon, cinnamon, cinnamon, cinnamon, cinnamon. The flavor profile of this wonderful beer boasts a lush mouthfeel with just the right amount of creamy spice character to meld with the rich malt and barrel age profile. Okay, so this? Is a lush. I almost feel like I got violated on that, I don't. I was like whoa, what's what's going on?
Jim:here. Yeah, I don't know how to take the lush mouthfeel. It's either means you feel like you're drunk or or something I don't know and the creamy spice well you know, it looks looks like a stout. Oh yeah, it's. This is similar in color to like the other ones have been so far. You know none of them that. I mean they're not that super dark. Nope, motor oil. This one, when you look at the light it almost has a reddish, yes tinge to it and the the head stays on it.
Speaker 3:A little light, brown head light tan.
Jim:Yeah, you can smell the. I'm trying to figure out if that okay.
Speaker 3:Is that the?
Jim:last one, or is that the? It's got to be the bourbon. Oh, and there's coffee in here too. Yeah, that is definitely different from the Founders coffee.
Speaker 3:Yes, this has a lot more alcohol flavor to me. I think, yeah, there's definitely the alcohol sticks to the.
Jim:There's something more there that you know, like what we had said about the founders, where that fudge really kind of overpowered some of the flavors. This one is not like that and there's coffee in it, but it's almost like there's more aroma from the coffee than taste.
Speaker 3:I don't taste the vanilla bean or the cinnamon. No, I mean not even like a faint.
Jim:No, I was thinking okay, thinking okay, spicy, what was it? There's not peppers. But then, yeah, cinnamon. I don't really get the cinnamon at all, I mean but the like, the finish is decent.
Speaker 3:It's not. It's not abrupt or it's not, is the mouthfeel lush that's what I'm trying to like figure out. I honestly don't have a definition for what a mouthfeel is I don't know how it feels in your mouth. But doesn't all beer taste?
Jim:feel the same well, you know, some of it can be a little thicker, feel some of it is thinner, I guess, I don't know so me, I, I'm the judge, the judge is too low with that one and the jury.
Speaker 3:And, like you, I mean it's not thick, yeah, because you can see through. I mean it is a little thicker than the founders with that brown color, but it's not thick, not heavy to me, right yeah, I mean it's not bad.
Jim:you know, if somebody goes, hey, you want a can of this, sure I'll have a can of it, but definitely would be one and done, you know what I mean and that, yes, it's, it is higher abv, and I do, I think you're right, you do have a little bit higher, uh, alcohol flavor, yep, but I think just overall, I don't know, I I do get a little bit of a on the finish, I do get kind of a stronger coffee, right, you know what I mean.
Speaker 3:And I mean I don't what's the words I'm looking for. It's like some of the other Central Waters beers we've had, you know, in the Big Bomber Yep. To me they have a lot more of the different flavors in them. For some reason this doesn't have. Like, the flavors I talk about aren't as distinct, you know, as easily able to pick out those flavors.
Jim:Right.
Speaker 3:So I don't know why. That is Because you know, the bigger bottles they don't sell as many these cans, they sell a lot more of them.
Jim:Now, the first time I ever had this, it was in like a normal-sized bottle, but you know they've switched now, I suppose, to doing more cans Right bottle, but you know they've switched now, I suppose, to doing more cans right but it, you know it would be one of those that it would be interesting and I'll have to look if I maybe still have one in one of those bottles. It'd be interesting to try and I know we've talked about this before, but try the beer in a bottle and beer in a can and see if you can tell a difference, or even on tap or on.
Jim:Yeah, that would be the ultimate thing if you had all three, because on tap, theoretically, you would think would be way better, right, you know? And I would think that in the can would be the, not the worst, but would be number three in the bottle than on tap, right, what I would guess I would agree, or what we've been trained to believe.
Speaker 3:Yes, but yeah, I don't know. So what are you thinking on a score?
Jim:I mean I don't know. So what are you thinking on a score? I mean I like it, but I think I kind of like that fudge one a little better, yep. So, I'm going to go like a 3.3.
Speaker 3:Ooh, all right, I was actually going to go even a tick lower. I was going to go a 3.0. Oh okay, still above average. Still a decent beer, yep, but the flavors didn't differentiate for me Like I thought they would. It just seemed like it had a little bit more of an alcohol. I think it's the bourbon flavor, but I don't.
Jim:I don't know what kind of bourbon barrel it was aged in or how long but I still like, I mean it's still good, I wouldn't up it out and this is one that they do produce this every year.
Speaker 3:Yes, you know, so it could be nice to know. Yes, you know, but yeah, they do come up with this every year. All right, so are you ready for your next question? I am ready for the next one. All right, so which game you know? Household game you can play has 100 letter tiles scrabble.
Jim:You are correct. Yes, I get 0.1 0.1. It wasn't that a triple word answer, though. Yeah, I should get like a 0.3 Ah okay, next time.
Speaker 3:Okay, all right. And the next question before we go to our beer how many senators are in the United States Senate?
Jim:100.
Speaker 3:Because there are.
Jim:Two per state and there's 50 states.
Speaker 3:There you go. You must have really paid attention in school. I did every once in a while You're an overachiever.
Mike:Yes, awesome yes.
Speaker 3:So what do we got next? Did I get my .1? Good thing you reminded me. Thank you, You're up to. If you add them all, you got one point now.
Jim:See, I'm taking them any way. I can get them, I know See.
Speaker 3:I tried to make our 100th episode a winner for both you getting score and all these easy questions. I appreciate that I'm here to look out for you. Ooh, uh-oh, what's that?
Jim:mean Well, this company. We've had beer from before and they've always been very good.
Speaker 3:Yes, I like the number one. I think that was one of the first beers this company you gave me like the four or five in a package.
Jim:It was four and it was the Deconstructed Bomb, right. Yes, that was a really good one, or like a Deconstructed, I can't remember if it was the Christmas bomb or something.
Speaker 3:Remember yes, and it was yeah, so that was a good one. I like that and I think we keep trying to look for these, but we haven't been able to find them. We haven't been finding them lately, so I don't know, but this is by Prairie Artisan Ales Nice. And do we know?
Jim:And the writing on the labels here are extremely small.
Speaker 3:Anyway, I thought it was just me that was not being able to see it. No, no.
Jim:Even with my bifocals, I can't see it. That's sad, but this one is the S'more.
Speaker 3:Stuffed. Yeah, look at this next one, ooh.
Jim:All right, so this one Bourbon Barrel Aged Imperial Stout with Oreos Okay, you've already got me Bourbon Barrel Aged Imperial Stout with Oreos, okay you've already got me, have we had a beer with Oreos flavor?
Speaker 3:I?
Jim:don't think so. Vanilla Cacao, cacao, cacao and Toasted Marshmallow. So this is kind of a twist on a s'more right, yeah, and this is just a measly 13.2% ABV.
Speaker 3:So now we've jumped 2% from the last one. Yeah, jumped two percent from the last one, yeah, all right. So now this is where you need to strap on your big boy pants. Right this is not like we're getting into the adult beverages you might want to be more of a professional.
Jim:Who knows, maybe it's going to be one of those easy drinkers and where you, well, you'd still want to be, because this one's thicker, is it definitely darker?
Mike:there's not much head down there. Uh no, I think when you get to a certain ABV that's like optional.
Jim:Ooh, that has an aroma.
Speaker 3:There's some beer in there and we are only taking a little taste of this. Yeah, if we need to, we can always circle back afterward.
Jim:We can circle back. Ooh, yeah, it smells good, doesn't it? It's got a sweet smell, very dark, you sure cannot see through it.
Speaker 3:No, you can't see that, sure cannot see through it. No, you can't see, that's as opaque as opaque can get, wow that marshmallow?
Jim:is that what that is the sweetness it's got to be. Wow, I'm trying to oh, you do get kind of a vanilla. The oreo, I'm trying maybe the filling, maybe that's where some of the sweetness is. You know what I mean, right, I don't necessarily know if I'm getting much of the cookie part.
Speaker 3:You know what I mean, right, but yeah, that is scary smooth. I mean, because there's no bourbon, burn no that if you said how much is it?
Jim:I know I've said this a thousand times on here what is the abv on sni? Be like I couldn't tell you eight, right you?
Speaker 3:know. I mean, this is kind of what's scary too. I mean, if you're a novice craft beer drinker and you take a big chug on that thing without knowing what's in there, you could man wow.
Jim:Man, Wow, that tastes good. You know, again, this is one of those that you just don't. I don't get any bourbon flavor out of it, though I mean. You know what I'm saying. I mean, this is like really this.
Speaker 3:Yeah, this is surprising, this might be an honorable mention for beer of the year.
Jim:This could go on the list for consideration. Just consideration, yeah.
Speaker 3:I mean, this is wild, this is good, wow, pretty crazy I yeah, it's almost like speechless Cause. I mean they've got a lot of different things going in that they talk about, but they all seem to really come together. I mean they did that marshmallow, I think, is what does it for me.
Mike:Yeah.
Speaker 3:That's just the right sweetness. I think that's. Maybe that's the word, cause, like anything that may be overpowering in other flavors, that marshmallow just calms it right down.
Jim:The only thing I think this is lacking would be a graham cracker type flavor, right when I'm sure they used the Oreos to give it a little different, which it does.
Mike:And it has that.
Jim:And that's good. I'm not knocking it because of the graham cracker, but it's like boy if they had graham crackers. This could be one of the best s'mores beers, but this it's like boy if they had graham crackers this could be one of the best s'mores beers you know, but this is pretty crazy.
Speaker 3:Wow, yeah, this is unbelievable flavor, I mean, and I think even for our friends that don't like coffee and cigarettes, I think they might even be surprised and like this one I don't get any coffee or cigarettes out of this one.
Jim:I don't think we ever do, do we? Yeah, no, that's true. You know that is funny. You know that there are people that that's what they oh, they taste like coffee and cigarettes. It's like, well, I get you know, and some of them do taste like coffee, but hey, listen, I like this. That is, what are you?
Speaker 3:thinking on a score. Well, I mean, I like the flavor. There's no bourbon burn, bourbon burn. I think they hit it out of the park with the combination for the s'mores, the Oreo, the vanilla, the cacao and the marshmallow. I really, really like it. I'm going to go a 4.1, and I'm going to put a little star white to put it in the running. Not that it is the beer that you eat, but I'm going to want it, so we can talk about it later.
Jim:Boy I like that one, I'm going to 4.0. I think that's very good. Like I said, the only thing I wish is maybe the Oreo had a little more play in it, but that's it. That's the only thing I can think. And maybe it does, I don't know. But yeah, other than that, it's really good and I agree, I do think we'll put it on the list for consideration for beer of the year. I mean, that's good. Wow, kudos, keep up the good work. Yeah, you're doing okay, for the ones you brought.
Speaker 3:That I just plucked off the shelf.
Mike:Yeah.
Speaker 3:All right, so I have one final question that has two responses.
Jim:It's a two-parter or it's Two answers?
Mike:Okay, so either one or I got to give you both of them, well. Well, let's see if you can give me either one.
Speaker 3:I'll give you 50 points. Geez, okay, all right. So in 2025, this calendar year, which two well-known companies are turning, 100. Oh so from 1925, boy, so much for me getting 50 points, and if you don't get them right, you lose 5,000 points. Oh wouldn't you know.
Jim:Boy Jeez, so for half of the points. Can I? What category? Is it a food? Is it a?
Speaker 3:Nope, they're both, I'd even say construction industrial type Boy, 1925. Right, so if you think back to 1925, about that time, what was happening around that time? That would man.
Jim:I'm going to kick myself.
Speaker 3:They're a pretty big company, so you'll know I'm pretty. No, I know. And.
Jim:I'll be like I don't know, and then you'll tell me and I'll be like see you do this to me, get my hopes up, Alright here's a hint.
Speaker 3:Okay, one of these was actually on a recent golf tournament in Pebble Beach.
Jim:Yeah, that helped me At the Pebble Beach Pro-Am. Yes, was it the car? No, they didn't have cars back then?
Speaker 3:Yeah, yeah, they did. No, I think it was just.
Jim:But Ford had Right, but that was earlier than that. Dude, I'm drawing a blank.
Mike:The.
Jim:Goodyear blimp. Oh my gosh Goodyear.
Speaker 3:But they didn't have cars.
Jim:you said Right.
Speaker 3:But they had the blimps. They had the blips. Oh, yes, yes, yes, All right. And then the second one.
Jim:Caterpillar. Really Yep, I had no idea Interesting dude, I had such potential for you, I was right on the cusp of greatness.
Speaker 3:You were hitting out some homers.
Jim:Bases loaded, your big hitter was coming up and I swung on three straight.
Speaker 3:And I thought that was an easy one for you.
Jim:Yeah, and I swung on three straight and I thought that was an easy one for you. Yeah, Not so much. Well, when you said it, then it's like oh, but yeah, I guess a Caterpillar. I never would have even thought. I thought they'd been around longer than that.
Speaker 3:But I'm like, well, actually that's about the time when the internal engine, internal combustion engine, and it started and then started doing like road construction Right, road construction right, you know.
Jim:So I don't know if that's, I'm guessing that's where they started, I'm pretty sure you know.
Speaker 3:So huh, on that note. So did you look at that picture there on that?
Jim:yeah, that bottle there a little bit. Yes, I did keep going, uh okay and what's that other picture?
Speaker 3:keep going. What's that? It's?
Jim:like he has a sledgehammer, whatever is that that what that is?
Speaker 3:isn't that a?
Jim:sledgehammer. That's what it is. That what that is. Isn't that a sledgehammer?
Speaker 3:That's what it looks like. Oh, I thought I got violated there, because I've never seen a sledgehammer that looks like that.
Jim:I don't know, I'm not sure.
Mike:Okay, so this yeah that's just odd.
Jim:This is also by Prairie Artisan Ales. Yes, it is, and this one is their banana. Now it makes sense Banana Montana. It's a banana on a wrecking ball because Miley.
Speaker 3:Cyrus her song and I don't know about that one. But yeah, okay, and I didn't find much. I mean 13.9%. We upped it again. Stepped it one more little step A bourbon barrel aged imperial stout with toasted marshmallow flavor, bananas, foster flavor and cinnamon in the name.
Jim:Now we've had a few bananas, foster beers, and they've been really good.
Speaker 3:Yes, we had.
Jim:Hubbard Cave.
Speaker 3:Yep, they had a good one.
Jim:They had a good one, and who was it? Did Goose Island have one?
Speaker 3:They may have, but I mean, we've had very good bananas fostered, yes.
Jim:We've had good luck with those. Yes, you know, I know we've said before, like some of the s'mores, you know we haven't had the best of luck, Right.
Speaker 3:You know, because I mean especially with the graham cracker trying to get that.
Jim:Right, but Okay, and that is funny that it's a take on. You know, banana Montana, yes, instead of Hannah. And like I said, when you kept telling I was turning around, I never even looked at the name of it and I was like duh, there's an aroma there too. Oh boy, that smells pretty good you got a banana.
Speaker 3:Yeah, wow, are you ready?
Jim:Yeah, let's do it.
Speaker 3:I taste cinnamon. Cinnamon seems a little more prominent.
Jim:The banana is there, but the banana is kind of faint. The cinnamon, it's not spicy cinnamon, but it's pronounced yeah, it's there, not bad. Toasted marshmallow. I don't have the marshmallow, like we had in the last one. Yeah, I think the marshmallow was more prevalent in that first one, but boy, I wouldn't turn it away. No, it's not.
Speaker 3:But it's 13.9.
Jim:13.9. Drinks very smooth. For that Again, we don't know what the barrels were Right.
Speaker 3:But I mean, this is not bad.
Jim:I mean no bourbon burned on your throat, you know that's. It was like oh man, those are, and we weren't even in double digits.
Mike:It was just like whoa, that's strong.
Jim:And now you're just like almost 14%.
Speaker 3:You're like boy. That is super smooth and I wonder. I think the brew masters have to be dialing in their recipes to my bed.
Jim:I'm sure that's a big part of it, because I'm sure, as our palates have changed, I'm sure the breweries have improved, you know, gotten more and more knowledgeable.
Speaker 3:And I think they realize too the less the beer tastes like bourbon, the more people it's going to appeal to. Yep, so the more they can sell. I mean, but boy, this is really good, this is really good. I mean, like you said, I don't the bananas foster part not as prevalent as I thought it might be. Yep, because that to me was always a good flavor. Right, as I thought it might be Yep, because that to me was always a good flavor, right.
Jim:Like I said, those other ones we've had have been really good and this is, dare I say, I think this could be close to another potential candidate, I mean it never hurts to put more in it for us to talk about, because you can never have too many.
Speaker 3:We're going to have way more to talk about this year than we did this last year.
Mike:It's just going to be a matter me, a banner of going back and remembering what we yeah, they taste exactly because the hard part too.
Speaker 3:Like some of these, you never buy more than one right, because it's either the price prohibitive or there's only or when you see it, you grab it and then it's gone, right, you know so it'd be, it'd be lucky if we could ever get some of these to bring back for the end year end episode yeah, now, you know, I know we had talked about it earlier.
Jim:You know we did join the Barrel Society with Three Sheeps, yes, and we've already got a number of beers that we'll be getting here at some point that are very interesting.
Speaker 3:Yes, I mean.
Jim:And it should be. We should have a number of episodes. Just based on those, just on those, yes, and it's going to be really interesting to see how those are because a lot of those you know they're only available to the barrel society.
Speaker 3:Right, I mean the Wolf, and that variant has been really good. Oh yeah, Yep for sure. So what are you thinking? So we got a couple of possibilities. This might be a possibility. What are you thinking about some more.
Jim:You know, here's the hard part for me, because I put the last one at four. Do you want to raise the other one up and put this? Yeah, if I could put that one at a four, one and I'll put this one at a four. Yep, because I was like this one. I don't, I like the other one better than this one. Right, but I can't really say a 3.9 is beer of the year potential. I'll go a four on this one. Okay, again, I think you're right. The cinnamon does stand out, but it's not like a hot spicy cinnamon. Um, you do get kind of the banana. Yeah, I don't really pick up the marshmallow, that's kind of the knock right for me. But 13.9 and it drinks so smooth you could drink a bottle of it and then get up and then sit back down and go I'm gonna sit here for a minute yeah, you know, uh, that's good dude.
Jim:Yeah, that's. You did a good job there too, man, those are both really good yeah, I mean just like I think echo exactly what you said.
Speaker 3:I'm going to go with the 4.0 as well and I'd like to talk about it for beer of the year and, like you mentioned, I think, if I could just get that, well, I just burp now and I just banana. So I mean the burp I was going to say, the finish is very smooth.
Jim:That's usually not how we try and based on the Burt, but you got to do what you got to do. It just happens.
Speaker 3:But I like it because I know we had some good bananas, fosters, but they're all been really smooth, Yep, and for this one they're smooth, but that little bit of cinnamon spice at the end makes it. I think that's what puts it up there.
Jim:Exactly so.
Speaker 3:I mean really really good job on these two beers, yep.
Jim:Hey, I have a question for you all. Right, uh, and this is an easy one, you should be able to get this, okay. Who is the only person in nba history ever to score 100 points in a game? And what's my clue?
Jim:he is a basketball player he's a basketball player and I'll give you bonus points if you know what team he was playing for at the time. All right, Is he still playing right now? No, no, no, no, no, this happened, it was back in. Don't quote me. I think it was like 19,. Was it 1958 or 60? I mean, it was earlier, like that 60s, late 50s, early 60s.
Speaker 3:So you weren't born yet either.
Jim:No, no, no, no, no. You weren't even born, nope All right how about. Are you looking on your phone? Did you have it on your phone? No, okay, good, wilt the Stilt, you are correct. Now do you know what team he played for at the time? The team is still in the league, but I had one thought in my head.
Speaker 3:I thought it was I was going to say Philadelphia, but after you said that, how about? Because one team that's moved. It used to be the Midwest, it moved the Minnesota Lakers.
Jim:Minneapolis Lakers. Or Minneapolis, no you were correct on the first one. It was the Philadelphia Warriors.
Speaker 3:Ah, so not the Sixers.
Jim:Nope, they were the. Warriors and then they moved out to Portland State. So yeah, good job.
Speaker 3:All right. Well, I guess we both tied on that. Yeah, exactly, all right.
Jim:So with that, we are coming down to our last beer, our last beer Of our 100th episode.
Speaker 3:Well, that's weird what do you think of that?
Jim:Yeah, it's like he's telling us to drink it 100th episode and we're drinking beer we're drinking beer.
Speaker 3:Imagine that, imagine that and we're trying to help the listeners out there, doing our patriotic duty by tasting beers Exactly, doing our patriotic duty by tasting beers.
Jim:Exactly Now. Looking forward, ladies and gentlemen, we do have an on-location coming up, oh yep. And knock on the table. I think the first place we're going is a brewery. We've had a number of their beers before. We've never been to the brewery, but we are going to be there.
Jim:Try to do it, try and do it. So I'm really looking forward to it to see what it looks like. But yeah, we're going to be doing that On location. On location, we haven't done too many of those this year yet, but it's early, right, and it's still winter and it kind of sucks because you can't, can't go anywhere, can't really sit outside very much to do them, so very much to do them. So all right, all right. So what's the last one for the the episode? Well, this one here is by dogfish head, all right, and this is their worldwide stout, nice. And this one, you said it was 15.5.5 percent and 70 ibus oh I don't, that should be interesting, right.
Speaker 3:So it says yes, this is the beer you've heard so much about. Brewed with a ridiculous amount of barley, worldwide stout is dark, roasty and complex. This agreeable ale clocks in at 15 and a half percent abv and has the depth more in line with a fine port than with a can of cheap mass marketed beer. This beer debuted in 1995 and or 1999, and the staying power of this brew is undeliable. All right.
Jim:Well, interesting now. We've had a number of dogfish head beers before. Yep, I do think they're. They're more kind of known for their IPAs. Yes, I think you know, like 120 a minute, 90 a minute, 60 a minute. You know They've also got some other ones that are decent, so 15, and this is a big boy beer. Yes, the bottle is like your normal bottle.
Mike:It looks just like the Dogfish Head.
Jim:Yes, the shark logo and all that on it. That has more of a hoppy, a little bit well, I shouldn't even say hoppy, though that port wine.
Speaker 3:they talked about that port wine that for some reason seems to stick out for me there.
Jim:Yeah, it's got a. Yes, I was going to say, there you go, Because at first I thought is that the hops or what? But I think you're right.
Speaker 3:The dry finish kind of takes some of the moisture out of your mouth. Definitely a dry finish.
Jim:But boy, that's not For 50 and a half, that's not. It doesn't taste, it doesn't burn.
Speaker 3:No, you know, not at all, I don't remember how many we've had, but once you get it above 15%, I mean that's some rarefied air too, for ABV on beer.
Jim:That'd be an interesting thing to look at to see how many beers we've had. That'd be. I don't know if I got the time to go through above 15 5500 beers to try and find out how many are like that. I'm like I wonder if I'll have to look because, untapped, you might be able to sort them by.
Speaker 3:Oh there you go, that's not to check that out. We'll keep you posted but yeah, I mean, that's uh, I guess and that's the hard part with this one, um, because they don't really say about a lot about their flavor other than dark, roasty and complex. But I mean, so I don't really say a lot about their flavor other than dark, roasty and complex, but I mean, so I don't know, is it just an imperial stout?
Jim:Well then, looking at your thing here, you know, after some time in your beer cellar, the heat of the booze fades into the background and the port notes and roastiness take over. Okay, I get the roastiness. I say I don't get a boozy heat at all.
Speaker 3:I mean, and this is, I think, room temperature, right, I mean I don't think these are cold.
Jim:No, I mean, it's where they should be.
Speaker 3:I mean we're getting the flavors. If there's flavor in it, it's going to come out.
Jim:That's the one thing I can say on all of these. There was not a single one of them that had a boozy burn to it. No, I was.
Speaker 3:I was. This was the one. I was most afraid of you were afraid of the I'm sorry one.
Jim:For a different reason.
Speaker 3:Yeah, I was like whoa, this is just going to be just like grain alcohol coming off yeah, but it's not.
Jim:It's not, no, it's, it's not bad.
Speaker 3:I mean decent. I'm just maybe looking for a little more right as far as being dry. Yes, yeah, other than that it's.
Jim:It's a decent flavor but, like I said, you definitely dries your, your taste, your palate out.
Speaker 3:Yeah could you do more than one. Possibly would you want to do more than one.
Mike:I don't I don't personally I don't think I'd want to.
Speaker 3:I mean, I mean, this would be, you'd have to drink like a gallon of water, yeah, to finish one whole beer, so Just to get rehydrated again. It's like in the desert or something.
Jim:I agree. What are?
Speaker 3:you thinking on a score?
Jim:I give them credit for being that high of ABV. I give them credit for no alcohol burn. Yep, you know, I think the dryness is a little bit of a knock on it. I'm sure there's a group of people that just love that Right, a little bit of a knock on it. Then I'm sure there's a group of people that just love that right. I'm gonna go like a 3.6, okay. Uh, I think you know it's still a very good beer, right, but I do think you're right. If I had to choose between that one and and either of the prairie ones, I'd probably take one of the prairie ones first. Yes, just my opinion, but again, I just, yeah, I like that those flavors. Those flavors were more in tune with what I thought they were going to be than what this one. Really the dryness is what stood out.
Speaker 3:I'll echo right in there with you. I like 3.6. It's just the portness just overtakes everything. And if they did have other flavors, I don't know if that port would drown those out too. So maybe you know, try, because maybe that's what they aged in some port wine, right, Is that the cask?
Jim:I think so yeah, so I mean maybe the base is good.
Speaker 3:Just put it in a different bourbon barrel, right they might have a really good beer.
Jim:Well, you know, and the thing with Dogfish Head too, they're not afraid to go like take chances on stuff, right, you know, they've always kind of done that. They've been outside the box, yes, you know. So I give them credit for that, and that is. They come up with this every year and it is a good beer and for, like you said, 15.5%, I give them credit, you know.
Speaker 3:Yeah, so I'm good with that.
Jim:These are all good, I mean, and surprisingly, you know, we these boy, the, the two prairie artists and nails, I think were kind of the stars, yeah, the one and one a uh, but then the founders was was right up there right up there and, and honestly so was the dogfish head, more so because it was way high abv and it sure didn't drink like that, right? Yes, and you know any, honestly any, of these beers that you brought today. If you go hey, you want another one of these, yep, I'll have another one.
Jim:You know just how many of them could I have? Right, you know, but they all did good. Like I said, even the, you know, when you compare it to other Caribbean beers In this class. Unfortunately, I think it was going to be outclassed. Right right, you know, but when you're in the islands it's really good. But anyway, and even the, whatever the Japanese one was there.
Jim:Yeah, that one surprised me. Yes, you know, it was very good. Yeah, and I can't not mention the Central Waters one, because that was good as well. But yeah, these were all great.
Speaker 3:So you got your top ones, and then did you want to rank them one, two, three, four, sure.
Jim:The number one that I had was the S'more, s'more stuff, the oreo, oreo, yeah, oreo right yes yes, like I said, I wish we knew what it tasted like with graham cracker, right, and I kind of wish. Well, I'm gonna have to go back and retaste it to see if we can pick that oreo flavor out, because that was the only thing. Maybe I was getting more of that, the oreo filling, oh, you know what I?
Jim:mean maybe that could be some of the sweetness, but I think for a s'mores beer it was very good. You definitely got that marshmallow and, like I said, the only thing was I'm going to and I'm going to retry it and I'd see you just pour yourself some more of that one. So, uh, but yeah, that one, I think was number one. Okay, number two was the banana banana Montana. There you go, Yep Again I think the Banana Fosters beers that we've had have been very good. Okay, I don't think we've had a bad.
Mike:Banana Foster, because we haven't had that many of them. I think Right.
Jim:But all that small sampling that small sampling. They've all been pretty good. Yes, you know so. I think that was number two and I think both of those we're going to add to our list.
Mike:For beer of the year consideration.
Jim:And then number three was close. I did lean towards the Dogfish Head just because it was 15.5%. Yes, the one drawback for me was it was a little bit of dry taste Right. And then the Founders was right behind it and that one I really did like the only knock I had on that one was the fudge kind of overpowered everything else. But, that's not bad.
Speaker 3:No, it was a good flavored fudge, yeah, and.
Jim:I guess the rest of them were good too, but I think those four were definitely kind of head and shoulders.
Speaker 3:Yes, At least ahead of everybody else. Right, and I will echo everything you said. I had ranked them the exact same way. I think we're seeing a trend with Prairie Artisan Ale. They seem to have their barrel aging process locked down.
Jim:Yeah, they're moving up on the list.
Speaker 3:I wish I knew what kind of bourbon barrels they age. I don't have any clue and I haven't been able to find anything on that, but whatever they're doing there, I mean we really haven't had a bad barrel-aged beer from them. No, they all seem like they're very good. So kudos to them. I mean, I think if you're a novice, I think if you tried these and you worked your way from the lower ones to the upper ones, you'd get a good appreciation of some good stouts, some imperial stouts and some bourbon barrel-aged stouts, yep. So yeah, I mean I thought this was unexpectedly good. Yeah, I mean because I had no idea when I picked these up what they were going to taste like, or even I mean I had some apprehension, just like you did, on some of them.
Speaker 3:Oh, yeah, but I think now trying them, and I think that's the joy of what we're trying to let the listeners know too.
Mike:Yep.
Speaker 3:I think we had apprehension, but all right, well, let's try it and find out. Exactly, and yeah, like I said, no so kudos to you for thinking of the idea, but I think that's what we're. I think we're in a niche where not many people are doing it to tell the people out there, you know, because some of these beers are expensive. Oh yeah, Yep, and it probably kind of scares some people away.
Jim:Do I really want to spend $5, $10, or $15 on a beer and not know what it tastes like? Yeah, you know, and it's funny when you say it that way because you think about it. We've bought single beers that cost more than like 30 packs of mass-produced beers cost. Yes, you know, but boy, they're good right, you know.
Speaker 3:I mean, are we? Do we hit a home run every time? No, but we are willing to try. Yes, and I hope the listeners appreciate I mean because it's it's not anything that I mean because we're not getting kickbacks. No, we're not getting any beer for free. No, we're buying it just like average joe. We see it on the shelf and I'm trying to remember 5,500 different names.
Speaker 3:Yeah, Mike has it on his phone and I'm trying to like well, all right, I'm going to just take a chance. So I think we've been. I guess I don't know if lucky is a good word or fortunate, but I mean like this, just a random smattering of stouts for the 100th episode. I think it turned out pretty good.
Jim:Turned out very good, you know. And Jim, thank you so much for hanging around for 100 episodes. I know you weren't on every one, but you've been on the vast majority of them. You know, and, like I said, from the get-go, we had talked about it for quite a while and I bought the first two microphones and then we waited for a while, remember, and it was like like, and actually the first ones we had were little clip-on right ones and uh yeah, so you know it.
Jim:Uh, I thought, man who's ever going to want to listen to us and well, hopefully the listeners appreciate it and send us some comments yeah, for sure, you know, and like I said, we're we are trying to get a website going and we're trying to get uh, get some apparel going and all that, and it just takes time and full-time jobs and all that kind of rule, the roost at this point, but we're still hoping to get that stuff going.
Speaker 3:So hopefully we're giving everybody a good idea of what good craft beer is.
Jim:Yep exactly.
Speaker 3:Just don't be afraid, just give it a try.
Jim:Just remember, you know there's all sorts of flavors out there and there's some are not so good, but the vast majority are really good. Yes, and I mean you can always.
Speaker 3:Just we try to do a tasting of different varieties. We're not trying to stay in the stouts, but I mean we've kind of like. We kind of like those a little better.
Jim:So we are our uh, we had talked about getting you know 100th episode. Well, we had to do stouts Right. People would have like frowned if we hadn't done some kind of stout thing.
Speaker 3:And the barrel age, and the barrel age, yeah, but yeah it's.
Jim:You know, we'll have all sorts of different styles and categories and whatever else coming, and we do have, like I said, we're going to be on the road coming up here. We'll have some episodes that'll be from on the road, yep. And just to let you know, we're going to be in the Kansas City area, yep, and hopefully when we're down there maybe we can hit a liquor store or two and find some beers down there.
Speaker 3:Maybe we can bring back and have another one back here.
Jim:Yeah, we can bring them back here and try some other ones as well, so awesome. Well hey, jim, thank you so much. Thank you, you brought some good beers. You gave me a chance on the questions.
Mike:this time and I loved it. You did a very good job.
Jim:Gave me that little glimmer of hope One of these times you're going to knock it out of the park.
Jim:Yeah, exactly so. Yeah, exactly so, awesome. Well, hey, ladies and gentlemen, thank you for listening to us for the first hundred episodes. Like I said before, you know, when we started this, we didn't know if anybody would even care. Right, you know you hate to say it like that, but it's like it's just two guys that like beer, like beer, and and we're going to just taste them and give you here's our just honest opinion, and you know, and whatever, here's our just honest opinion and you know, and whatever, right.
Jim:Well, hopefully they like our two cents. Yeah, and, like I said, we've got, you know, quite a number of followers on different platforms and downloads are pretty good, you know, and we're hoping to keep getting that higher and higher and growing. And who knows, you know, we'll see what the future brings.
Speaker 3:There you go.
Jim:Awesome.
Speaker 3:Hopefully I can grab onto your coattails and keep on following along.
Mike:Yeah, I don't know if I got coattails, but you can sure come along because I need a drinking buddy.
Jim:All right, awesome, well, hey ladies and gentlemen, like we always say, we hope your campfire is always warm.
Mike:And your beers are always cold. See you, Bye. Thank you for listening to the northwoodsbeerguy at gmailcom. You can also find us on Facebook, Twitter and Instagram. If you're on untapped, look up Northwoods Beer Guy and send a friend request. Until next week, I hope all your campfires are warm and all your beer is cold.
